Sausage & Peppers Holiday Lasagna #JoytotheTable #ad

Disclosure: “This post is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Barilla, but all my opinions are my own. #pmedia #JoytotheTable”

Christmas will be here before you know it and so will holiday guests. Today I have an easy and festive lasagna recipe to share with you that will feed a crowd: Sausage & peppers Holiday Lasagna. I love the combination of hot Italian sausage and peppers; it’s comforting, livens the taste buds, and warms the soul on a winters day.



I like making lasagnas when I have guests in town because they make a TON of food, they’re easy to throw together, and you can prep them ahead of time.


Before I got to cooking my lasagna I headed to my local Vons to shop for ingredients where I picked up crucial ingredients for this recipe, Barilla Lasagna and Barilla Tomato & Basil Sauce. By the way they’re running a great promotion right now: $1 off the purchase of ONE (1) box of Barilla® Lasagna and ONE (1) Barilla® Sauce. Learn more about Barilla by visiting their Facebook page {Hint: they often share coupons on their Facebook page}.


The stars of my lasagna recipe.

To make this recipe festive I used some of the chopped red and green bell peppers to make a Christmas tree. You can use whatever colored bell peppers you can find or have on had.


Cook’s Note:

The holidays can be a busy time, to make things easier prep the lasagna in the morning and keep it in the refrigerator until you’re ready to bake it.


Sausage & Peppers Lasagna
Recipe type: Entrée
Prep time: 
Cook time: 
Total time: 

  • 1 large red bell pepper
  • 1 large green bell pepper
  • 12 lasagna noodles, cooked, from 1 box of Barilla Lasagna
  • 1 Pound hot Italian sausage
  • 1 large onion, diced
  • 2 8-ounce packages cream cheese, softened
  • ⅔ cup milk
  • ½ cup water
  • ½ cup cup packed fresh basil leaves, chopped
  • 2 Cups Mozzarella Cheese, divided
  • 1 cup Parmesan Cheese, divided
  • 1 24-ounce jar Barilla Tomato & Basil Sauce
  1. Preheat oven to 350 degrees F. Boil the lasagna as per the package instructions.
  2. If making the Christmas tree design on top of your lasagna, reserve ⅓ of each the red and green bell peppers. Dice the remaining bell peppers, set aside.
  3. In a large, deep skillet over medium-high heat brown the sausage for 2 minutes, breaking chunks apart with the back of a wooden spoon. Add in the onions and diced peppers and cook until the sausage is browned and cooked through, about 5-7 minutes.
  4. While the sausage is cooking, use a mixer to beat cream cheese for 1 minute. With the mixer on low, add the milk in a steady stream to combine. Increase mixer speed to medium and continue to mix until light and creamy and there are no more lumps, about 2-3 minutes.
    Combine mozzarella and Parmesan cheese and lightly toss with your fingers. Reserve 1-1/2 cups (half of the cheese). Add the other half of cheese to cream cheese mixture; mix well.
  5. Drain the fat from the sausage mixture. Stir in the sauce, water, and basil until combined. Spread ⅓ of the sausage and sauce mixture into the bottom of a 9×13-inch baking pan; layer with 3 noodles and half the cream cheese mixture. Add another layer of 3 noodles, then half the remaining sausage mixture, followed by 3 more noodles. Layer the remaining cream cheese mixture, the last 3 noodles, sausage mixture and reserved 1½ cups of cheese. Use the reserved bell pepper to make your Christmas tree design. Cover with foil.
  6. Bake for 45 minutes, remove the foil and bake for an additional 15 minutes. Let the lasagna cool for 15 minutes before serving. Garnish with chopped basil.

I’m linking this post up at:

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